RIFFLES or LUMPS
Way back when... foods were frequently in shortage and were time consuming to prepare. Saving crumbs could mean the difference between eating or going without.
Cooks would scrape the rolling pins and boards and gather all the crumbs after making biscuits, noodles, breads and pies. They put the scraps into jars. When they had saved enough scraps, they would use them to make Riffles. Also known as LUMPS.
Each cook developed recipes around using up these scraps.
Now we use a formal recipe just because it's fast... and good!
Featured Pinch Tips Video
- 1 1/2 c
- 3/4 tsp
- 2 medium
- 1/2 c
- milk or cream
- 1 Tbsp
- 1 Tbsp
- salt and pepper to taste
- soup, stew, eggs
FORMAL RIFFLES RECIPE
OPTIONS FOR FLAVORING
1Cut together all ingredients in a bowl until little flakes or balls form.
2Boil three cups of water with 1/2 teaspoon of salt. Toss in the Riffles. Boil and stir until the Riffles are transparent and the liquid is thickened.
3At this point you decide what you want to flavor this with. Milk? Butter? Cream? A combination of them? salt and pepper, cinnamon and nutmeg? sugar?
Or do you want to throw it into a pot of soup or stew?